The Best Chili I Ever Ate

"This originally came from a magazine, but I made a few changes to it."
 
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Ready In:
1hr 35mins
Ingredients:
17
Serves:
6
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ingredients

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directions

  • Brown ground meat in oil.
  • Place in large pot.
  • Add onion, tomatoes, tomato juice, beans, kidney beans, salt, garlic, chili powder, and red pepper.
  • Cook on medium heat for 30 minutes, and stir occasionally.
  • In a separate bowl combine cream corn, corn muffin mix, milk and sugar.
  • Pour chili in deep 9x13-inch baking dish.
  • Sprinkle cheese on top.
  • Pour the cornmeal mixture evenly over top of chili.
  • Bake in oven at 400 degrees for 35 minutes, or until cornbread on top is golden brown.

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Reviews

  1. My boyfriend cooked this up a couple years ago after finding the recipe in Heartland USA magazine. He used ground beef, and pork and beans rather than baked beans. It was delicious, but the cornbread absorbed a lot of the liquid from the chili. Next time I might make the cornbread separately.
     
  2. Excellent stuff! I modified it of course, but you really can't go wrong because it's chili, cornbread and cheese. After reading the other review I eliminated the extra liquid (tomato juice) and ladled the chili into the baking dish with a slotted spoon. Used 1 lb. of ground venison / pork, black beans and black-eyed peas.
     
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